MFANN 2018 Food and Nutrition Services. Montgomery County Public Schools October 9, 2018

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1 MFANN 2018 Food and Nutrition Services Montgomery County Public Schools October 9, 2018

2 Mission Statement The mission of the Division of Food and Nutrition Services (DFNS) is to provide a variety of appealing, quality, nutritious meals in a cost effective and efficient operation. Dedicated employees, empowered to promote success for every student, serve meals in an innovative learning environment, respectful of each student's needs and differences. 2

3 DFNS Core Values Nutritionally Wholesome Commitment to Sustainability Menus Reflect Ethnic/Cultural/ Religious Diversity Economically Viable 3

4 DFNS Programs National School Breakfast and Lunch Programs Maryland Meals for Achievement (MMFA+): Breakfast in the Classroom Universal Breakfast in the Cafeteria Fresh Fruit and Vegetable Program (FFVP) 4

5 DFNS Programs After School Snack Program (ASSP) At Risk Supper Breakfast at George B. Thomas, Sr. Learning Academy Schools (Saturday School) Summer Food Service Program 5

6 Commitment to Serving Our Students 6

7 Average Number of Meals Served Each Day School Year 2018: 100,710 meals/day Summer 2017: 7,866 meals/day 7

8 Stakeholder Input Surveys and Taste Testing 8

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12 Menu Planning and Development 12

13 Menus Prepared In-house Fresh Clean Label Continue to meet USDA Regulations 13

14 Initiatives for the School Year Menu reflects ethnic/cultural/religious preferences: Chicken Coconut Curry, Turkey Chorizo, Korean Street Tacos Meatless and vegan entrées New entrée salads Wide variety of fresh fruits and vegetables New in-house prepared soups and sauces 14

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16 Elementary Salad Bar 16

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18 Increasing Yogurt Consumption at Breakfast High School Level DFNS partnered with the Mid-Atlantic Dairy Association on a grant project: Offered at multiple high schools 18

19 Initiatives for the School Year Clean label chicken and turkey products No Antibiotics Ever (NAE) No nitrates or nitrites Broaden vegetable offerings at all levels No artificial colors or dyes by July 1, 2018 Continue partnerships with manufacturers to develop plant-based entrée offerings 19

20 Initiatives for the School Year Switch to a lower sugar chocolate milk Decrease offerings of sweetened breakfast entrees Maryland Breakfast Grant 2018 from Share Our Strength School Breakfast Start Up Grant from Action for Healthy Kids Grant application to Chef Ann Foundation 20

21 Data, Data, and more Data 21

22 So what are the numbers in the Division of Food and Nutrition Services in MCPS??? 22

23 Warehouse: How did we deliver in ? 21 Truck Routes 160,082 Miles per year (6.42x s around the world) Using 33,325 Gallons of Fuel Over a 14 year period we have gone from 202,644 miles to 160,082 (8x to 6x World) and reduced by 42,562 miles Saving $ 40,718/year 23

24 Warehouse: How do we deliver the Cargo (Dry Products and Water) + ES Hot Packs in ? 90,000-95,000 products received/month products delivered/day with 21 Trucks Plus,35,000 Hot Packs delivered/day to ES bringing the Total to 41,500 products/daily 180 Total Stops/day Total Cargo pieces over 4 years ( ) has increased from 953,989 to 1,040,410 Additional 86,421 Cargo Pieces 24

25 Warehouse: How do we deliver the Cargo (Dry Products and Water) + ES Hot Packs in ? Each Driver is responsible for over 2500 products/day We have 43 Warehouse employees 25

26 This is what Break Time Looks Like in the Warehouse!! 26

27 Central Production Facility and Food Servings in : 5,716,810 Elementary Hot Packs created in the CPF/year Includes: Tacos, Spaghetti, Chicken Curry, French Toast, Thanksgiving Meal, Chicken Nuggets, Chorizo Egg and Cheese, Salad w/chicken etc Approximately, 42,663 meals per school 27

28 Central Production Facility and ES Hot Pack Servings: 476,920 Tacos 224,230 Mac and Cheese 28,825 Turkey Thanksgiving Meals 10,000 Garden Salads with Chicken 3,276,028 Kid Pack Water (8oz) 28

29 Central Production Facility and Secondary Servings: 5,266,500 Chicken Nuggets 545,184 Beef Patties 788,270 Stuffed Crust Pizza 29

30 All served on: 11,124,000 Flat Trays 205 Schools 162,400 Students in ,500 Students in in 206 Schools 30

31 Panel Discussion 31

32 Questions and Discussion 32